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Mustard Pickles

Enjoy the classic taste of mustard pickles with hot or cold meats, sandwiches, or as a dip on a platter with this easy and economical recipe.
5 from 1 vote
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Prep Time 15 mins
Cook Time 20 mins
Resting Time 8 hrs
Total Time 8 hrs 35 mins
Cuisine Australian

Equipment

  • Large Mixing Bowl
  • Colander
  • Large Saucepan
  • Jars (see notes)

Ingredients
  

  • 250 g Cauliflower chopped into small pieces
  • 1 Carrot (small) diced
  • ½ stick Celery diced
  • ½ Cucumber seeded and diced
  • 1 Green Tomato cut into small pieces
  • ½ cup White Onion diced
  • ½ cup Salt
  • 2½ cups White Vinegar
  • ½ cup Sugar
  • 1½ teaspoon Turmeric
  • ½ tablespoon Dry Mustard
  • 1 Garlic Clove crushed
  • 1 Red Chilli (small) seeded and diced
  • ⅛ cup White Vinegar extra, reserve
  • ⅛ cup Cornflour

Instructions
 

  • Prepare vegetables (excluding garlic) in a non-metallic bowl, cover with salt and leave overnight. I usually place vegetables in a large, plastic container with a lid so I can gently shake and rotate the container once or twice to distribute the salt around the vegetables. Alternatively, give the veg a good stir with a wooden spoon to distribute the salt.
    250 g Cauliflower, 1 Carrot (small), ½ stick Celery, ½ Cucumber, 1 Green Tomato, ½ cup White Onion, ½ cup Salt, 1 Red Chilli (small)
  • The next day, place the vegetables in a large colander and run under cold water to remove the salt to ensure that the vegetables aren't too salty.
  • Sterlise jars and lids and set aside.
  • Combine the vinegar (expect for reserved quantity), turmeric, sugar, mustard and garlic in your large saucepan and bring to the boil.
    2½ cups White Vinegar, 1½ teaspoon Turmeric, ½ tablespoon Dry Mustard, 1 Garlic Clove, ½ cup Sugar
  • Add vegetables and simmer until tender. If you don't want a rustic and chunky pickle, use a potato masher to gently break down the vegetables to a smoother consistency.
  • Combine reserved vinegar and cornflour to a smooth paste, add to the pickles and continue boiling until the pickles thicken.
    ⅛ cup White Vinegar, ⅛ cup Cornflour
  • Place into sterilised jars and seal using chosen preserving or storage method.

Notes

The quantity of jars required will depend on size of vegetable dice, how much the pickles are reduced during cooking and of course, the size of the jars. Expect to fill between 4 - 8 jam-sized jars with this recipe.
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Keyword Preserving
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